When time is tight, try this crock pot soup for a healthy meal!
Wild Caught Seafood Chowder
28 oz. chicken broth — low sodium
1 medium onion — chopped
1 small shallot — minced
1 1/2 pounds white potatoes — peeled and diced
8 oz. Organic Sweet Corn
4 teaspoons dill — dried
1/2 cup heavy cream
2 – 6 ounce Topline Foods Wild Caught Halibut — cut in 1/2″ pieces
1/2 pound Topline Foods Wild Caught Shrimp — shelled & deveined
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2/3 cup mashed potato flakes
1. In a 3 1/2 quart electric slow cooker, combine the broth, onion, shallot, potatoes, and 3 teaspoons dill weed.
2. Cover and cook on low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining dill weed (to taste), cream, Halibut, shrimp, corn, garlic powder, black pepper, and potatoe flakes. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season to taste.
Serving Size: 6
NOTES: Adapted from The Best Slow Cooker Cookbook Ever